- Alon Shaya
- Amanda and Merrill
- Amanda Cohen
- Ana Sortun
- Andrew Zimmern
- Andy Ricker
- Anita Lo
- Anthony Sasso
- Ashley Christensen
- Canal House
- Cathy Strange
- Chad Sarno
- Charles Phan
- Chris Pandel
- Dan Kluger
- Daniel Patterson
- Deborah Madison
- Dorie Greenspan
- Eamon Rockey
- Edward Lee
- Emma Bengtsson
- Erik Ramirez
- Evan and Sarah Rich
- Four and Twenty Blackbirds
- Gabriel Orta
- Gabriela Cámara
- Gavin Kaysen
- Harold Dieterle
- Hooni Kim
- Hugh Acheson
- Ivy Mix
- Jenn Louis
- Jerry Traunfeld
- Jim Meehan
- JJ Johnson
- Jonathan Waxman
- Julie Reiner
- Justin Devillier
- Justin Smillie
- Karl Franz Williams
- Kevin Gillespie
- Marcus Samuelsson
- Mario Batali
- Maura Kilpatrick
- Michael Anthony
- Michael Lewis
- Michael Ruhlman
- Michael Solomonov
- Michael Tusk
- Mindy Segal
- Nancy Silverton
- Naomi Pomeroy
- Nicole Krasinski & Stuart Brioza
- Paul Berglund
- Paul Kahan
- Rick Bayless
- Sam Jones
- Seamus Mullen
- Sean Brock
- Sebastien Rouxel
- Stephanie Izard
- Suvir Saran
- Thomas McNaughton
- Tony Mantuano
- Vivian Howard
- Williams Sonoma
- Wolfgang Ban
- Zachary Golper
- Zakary Pelaccio
What’s a guy from Philly doing in New Orleans cooking modern Israeli food? Killing it. From pizza to pita, Alon Shaya does it all.
Amanda Hesser and Merrill Stubbs are the power duo behind Food52, the cooking site renowned for its vibrant community of talented home chefs and knockout photography.
The chef and owner of Dirt Candy, an acclaimed vegetarian restaurant in New York City, Cohen is a pioneer in the world of produce-focused, high-end cuisine.
Inventive Turkish, Lebanese, and Greek cuisine is the strong suit of chef Ana Sortun, whose restaurant Oleana is a beloved fixture in Cambridge, Massachusetts.
Chef Ricker developed his cooking skills over 20+ years of traveling in Thailand, where he learned from the best street vendors and home cooks. Back home, his Thai food has earned him a James Beard Award and a Michelin star for his restaurant Pok Pok Ny.
Lo’s classical French training shines in her intricate, eclectic dishes, which might mingle chicken with sherry, white truffles, and—unexpectedly!—pig’s feet.
Before Chef Sasso began breaking the rules of Spanish cuisine with his fantastical tapas, he had to learn them. Thankfully, he did so at some of the best Spanish restaurants in NYC and Spain. Now he's bringing vibrant Catalonian flavors to your kitchen.
Ashley Christensen makes Southern comfort food taste new again by re-imagining local ingredients with fresh flavors.
American seasonal cuisine is the driving force behind recipes from cookbook authors Melissa Hamilton and Christopher Hirsheimer—the co-founder of Saveur magazine.
The cheese pro explains how to properly eat cheddar—did you know there’s a technique?—and waxes poetic about Camembert, Brie, and triple crème.
Vegetarian and vegan dishes are the highlights of Sarno’s cooking, whether it’s a dairy-free, cashew-based ice cream or savory, satisfying artichoke crostini.
Phan’s hallmark is thoughtfully sourced modern Vietnamese food, such as Alaskan king crab with cellophane noodles and delightfully simple, DIY spring rolls.
Effusive Midwestern charm and a sense of goodwill infuse Pandel’s dishes, which are rooted in classic French technique but tend to feature Midwestern ingredients.
White pizza with prosciutto and dates, anyone? Kluger does upscale American cuisine, with eclectic international ingredients and a beautiful presentation.
Although his flagship California restaurant highlights elegant, French-inflected cuisine, Patterson has concocted a number of dazzling Asian-inspired dishes for us.
Madison wrote The Greens Cookbook—a groundbreaking vegetarian cookbook whose black bean chili has become a staple of many—and has a fabulous way with produce.
Dorie Greenspan is, quite simply, one of the country's most beloved bakers. Winner of multiple James Beard awards for her cookbooks, she learned her craft from masters like Julia Child and Daniel Boulud.
Distinctive cocktails—such as a drink mingling Earl Grey tea with Irish whiskey and honey, and a punch with cinnamon and Madeira—are this bartender’s hallmarks.
The title of Lee's cookbook, Smoke & Pickles, encapsulates his Southern-style, eclectic cuisine, such as gazpacho with tiny clams and Korean gochujang chili sauce.
From a small fishing village in Sweden to Michelin stardom in NYC, Emma Bengtsson is known for putting an urban spin on nostalgic Nordic flavors.
The flavors are on fire at Chef Eric Ramirez's Michelin-starred Brooklyn restaurant, Llama Inn, where he delivers a one-two punch of originality to familiar Peruvian classics.
This husband-and-wife duo have sharp resumés (Coi, Quince, Michael Mina) and cook skillful seasonal fare like sugar snap peas laced with mustard and horseradish.
Pies baked by Emily and Melissa Elsen, the sisters behind Four & Twenty Blackbirds pie shop in Brooklyn, NY, have become a global sensation. That’s because they’re made entirely by hand using traditional techniques (which you can learn, too!).
Gabriel Orta's cocktails aren't just whimsical, they're crafted with balance and a respect for fresh ingredients.
As the owner of multiple restaurants in Mexico and the States, Cámara can take the heat of the kitchen. Traditional Mexican street food comes alive in her experienced hands: she’s got a tortilla press, pork fat, and plenty of chiles, and she knows how to use them.
Gavin Kaysen's classical French training in some of the world's best restaurants meet his love of down-home simplicity in these elegant yet hearty dishes.
Though Dieterle was raised Italian-American in Long Island—Sunday gravy suppers and all—today the Top Chef champion cooks elegant Thai food in New York City.
Hooni Kim's Danji was the first Korean restaurant ever to earn a Michelin star. Now Chef Kim is here to bring the authentic flavors of Korea, filtered through his classical French culinary training, into your kitchen.
Renowned for his sense of humor, smart Southern cuisine, and skill with pickles and other acidic elements, Hugh Acheson is a fixture in Georgia—and on Top Chef.
Known for her chops with complex mezcal and rum cocktails, Mix runs a super-awesome Brooklyn bar and founded the all-female bartending competition Speed Rack.
Jenn Louis specializes in sophisticated but straightforward fare that boasts Italian and Middle Eastern inflections, with the best ingredients that the Pacific Northwest has to offer.
At his Seattle restaurants Poppy and Lionhead, Traunfeld reinvents Indian and Sichuan cuisine, both hewing to tradition and using local, seasonal ingredients.
The founder of one of New York’s iconic speakeasies, Meehan has been a major player in the city’s cocktail revival, and shares his riffs on great classic drinks.
“Afro-American-Asian oxtail dumplings” is a sample JJ Johnson dish name—and a fair symbol of his approach to “modern African” cuisine at The Cecil, in Harlem.
His claim to fame? Maybe the Platonic ideal of roast chicken, drizzled with a robust Italian salsa verde. (His fried chicken recipe, on Panna, is equally good!)
Renowned for her role in reviving New York’s serious cocktail scene, Julie Reiner is the mastermind behind Pegu Club, Clover Club, and the Flatiron Lounge.
When it comes to his authentic Creole cuisine, the award-winning executive chef of La Petite Grocery never skimps on one key ingredient: time. Chef Devillier knows that going the extra mile pays off in exquisite flavors and textures that would never be possible without care and attention.
Justin Smillie wields smoke and fire like potent ingredients in his stunning grilled dishes, proving that backyard barbecues can yield dishes that rival those at any fancy restaurant when it comes to flavor and flair.
Known for his fresh takes on Caribbean drinks and his keen sense of rum history, bartender Karl Franz Williams owns Solomon & Kuff and 67 Orange Street in Harlem.
Killer renditions of All-American classics such as chili dogs, banana pudding, and skillet chicken are hallmarks of this Georgia-born, Top Chef fan favorite.
If New York City is a melting pot, Harlem native Marcus Samuelsson could be its poster chef. Ethiopian-born, Swedish-raised, and now the owner of 11 restaurants throughout the US and Sweden, he lets his food tell his story.
Using traditional ingredients from the Middle East, Maura Kilpatrick creates contemporary versions of classic desserts from Turkey, Egypt, and beyond.
When Michael Anthony first moved to Tokyo, he had no intention of becoming a chef—but a stint at Bistro Shima soon changed his mind.
Starting right out of culinary school, his career was shaped by some of the biggest, boldest names in the food world: David Bouley. Eric Ripert. Jean-Georges. Now the name "Michael Lewis" is well on its way to joining them.
Michael Ruhlman has co-authored cookbooks with some of the world’s best chefs, which has given him a wealth of knowledge about all things culinary. Now he's bringing that know-how to Panna in the form of a master class on cooking chicken.
Michael Solomonov’s Philadelphia restaurant, Zahav, earned him a coveted James Beard Award in 2011. It also launched a revival of high-end Israeli cooking in America—and once you make his refined yet accessible recipes, you'll understand why.
Chef Tusk's exquisite Old World fare, influenced by his training in France and Italy, paid off big in 2017: his restaurant, Quince, earned three Michelin stars.
Whether she's baking snickerdoodles or granola bars with marijuana, Mindy Segal is the ultimate cookie nerd.
From the pages of Gourmet and Food and Wine to a star turn on Top Chef Masters, Naomi Pomeroy has found fame and success on her way to revolutionizing the restaurant scene in Portland, Oregon.
Renowned for the killer fried chicken and the dim sum cart service at their Bay Area restaurant, this husband-and-wife duo gave us a knockout pork ribs recipe.
If you haven't yet tasted modern Midwestern cuisine, the fresh, satisfying dishes from Paul Berglund’s kitchen will help you define it, deliciously.
An iconic figure in the Chicago food world, Kahan is known for sophisticated takes on old-school Americana. Baked Alaska with apples and brown butter, anyone?
Over the last four decades, Rick Bayless has helped shape America's understanding and appreciation of Mexican cuisine—and he's got multiple James Beard awards to show for it. There's no better teacher to show you how to make the classics.
Carolina-style BBQ runs in this pitmaster’s veins: Sam Jones's family has smoked whole hogs since the 1830s. From pork to beans, Jones sticks to simple ingredients to keep flavors pure and true to tradition. For smoked BBQ, no one does it better.
A veteran of some of Spain’s best kitchens, Seamus Mullen is now New York’s authority on Spanish cooking, from tapas to paella, grilled octopus to Basque cider.
Sean Brock grew up in rural Virginia, where—as he puts it—"if you were eating, you were eating from the garden or the basement." He cooked his way through the Southern United States before opening Husk in Charleston.
Thomas Keller’s former pastry chef remains a superstar in the world of sweets, and we’ve snagged his gorgeous flourless chocolate cake and crème brûlée recipes.
Stephanie Izard, the chef behind Chicago's Girl and the Goat and its highly acclaimed follow-up, Little Goat, was crowned an Iron Chef in 2017.
Top Chef Master Suvir Saran demystifies traditional Indian cuisine without sacrificing authenticity. He's honed his accessible, enjoyable teaching style through years of instruction at top culinary institutes and cooking schools all over the country.
Known for his fresh, garden-to-table cuisine, McNaughton uses local ingredients to create bold flavors, like a pork tenderloin with squash, tomato, and basil.
James Beard Award-winner Tony Mantuano has been on the ground floor of defining true Italian cuisine in the United States. When it comes to authentic Roman dishes, prepared with classic techniques and ingredients, there's no one better.
As chef-owner of Chef & the Farmer in North Carolina, Howard was a locavore way before it was cool. But like Howard herself, her Southern dishes only start out local before inevitably succumbing to wanderlust.
As Williams Sonoma’s Culinary Director, Amanda Haas carries the beloved brand's vision over to its test kitchen, where she oversees the development of 400 recipes every year for the website. In her Thanksgiving classes, she'll teach you how to cook some of Williams Sonoma's most popular recipes—and you may just find yourself cooking them year-round.
When Wolfgang Ban, who grew up pressing grapes on his family’s vineyard in Austria, moved to New York to cook in its sweltering kitchens, the city got a taste of some of the most authentic, uber-traditional Austrian cuisine this side of the Danube.
For Zachary Golper, owner of the renowned Bien Cuit bakery in Brooklyn, baking isn't just a job: it's a passion. His unmatched knowledge and expert techniques result in bread that comes as close to perfection as flour, water, and yeast can get.